Title: Rotini pasta with shrimp & lemon
 Categories: Fish
      Yield: 1 Servings
 
     12 oz Rotini or rotelle pasta
      1 c  Heavy cream
      4 tb (1/2 stick) butter or
           -margarine
    1/4 c  Grated parmesan or romano
           -cheese
      1    Clove garlic, halved
      1 lb Medium size shrimp, shelled
           -and deveined
      3 tb Lemon juice
           -Parsley and basil to
           -season
 
  1.  Cook the pasta in boiling salted water in a large saucepan
  
  following package directions. Drain.
  
  2.  Meanwhile, combine the heavy cream, two (2) tablespoons of the
  butter and cheese in a small saucepan. Place over low heat to heat
  through.
  
  3.  Saute the garlic in the remaining 2 tablespoons of butter in a
  medium size skillet. Remove the garlic when it begins to brown.
  
  4.  Increase the heat to medium-high. Add the shrimp and stir-fry
  until firm, pink and curled, for about 3-5 minutes. Quickly stir in
  the lemon juice and season with parsley and basil to desired taste.
  
  5.  Transfer to a warm serving bowl. Pour the hot cream sauce over the
  pasta tossing together until well blended. Spoon the shrimp mixture
  over the pasta and toss. Garnish with lemon wedges, fresh herbs, etc.
  if desired. From the files of Al Rice, North Pole Alaska. Feb 1994